Bagna Càuda


Garlic lovers, this recipie is for you!

Jeff remembers large family gatherings with Bagna càuda as a child. The fondue pot would be outside with a huge platter of crusty French bread and raw vegetables.

It is a wonderful experience and always a great dish to spark conversation!


¾ stick Land O’ Lakes Salted Butter
¾ cup Bertolli Pure Olive Oil
3 cans Crown Prince Premium Flat Anchovies in Olive Oil
3 cloves of garlic
Loaf of crusty French bread
Your favorite raw vegetables cut into bite size pieces

Combine the first 4 ingredients in your Vitamix blender, whirl just until the anchovies and the garlic pieces are finely chopped.

Pour into a metal or ceramic fondue pot like the Cuisinart Electric Fondue Maker in Brushed Stainless.

Heat slowly over medium heat just until the mixture is bubbly. Then turn down to low to keep the mixture warm and clear.

Use wooden skewers or fondue forks to spear a variety of fresh vegetables and swirl in the oil. Hold a piece of crusty bread under the vegetable to catch the flavorful drippings and enjoy!



Bagna càuda, [BAHN-yah KOW-dah]

(from the Piedmontese "hot sauce", bagna caôda, etymologically related to Italian bagno, meaning "bath") is a warm dip typical of Piedmont, Italy.

It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing.

Bagna càuda is also popular in Argentina with the name bañacauda it was brought there by the many Piedmontese immigrants.

Jeff’s mother’s family (from Turin, Italy) had a tradition of making Bagna càuda for a large party of friends and family for New Year’s Eve.